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Isomalt Caramelize! - Page 2

post #31 of 44
Thread Starter 
Pan what are you figuring about 3% acid for the total formula you listed. I know they do not reccommend adding more than 20%. I guess I figured that right 18+9+4= 31 x 10 = 3.1 I just round down if its under 5 and up if its over 5. Just trying to learn all the aspects of this methodolgy, guess I spelled that right.
post #32 of 44
Hum? I don't know.I use that formula tripled most of the time. Depending on the area I guess. You'll know if you use to much, I will get sticky when you put it on a silpat or such. I'm thinking it probably turns the sugar into glucose, inverting it. Shoot, I don't know where or how long that was in the back of my brain, it might be totally wrong.
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post #33 of 44
Thread Starter 
Its ok Pan. I figure no more than 10% should be good. You seem a little off you ok?
post #34 of 44
Oh yea,
Crankin! Pumpin out small Gingerbread houses and a few buffet display houses. Got to finish a 3500. one with sugar today.
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post #35 of 44
Pure isomalt will not caramelize. It lacks the reducing sugar to do so. Decomalt caramelizes due to the presence of modified malt sugar.

Pure sugar alcohols (isomalt, maltitol, sorbitol, erythritol, xylitol, HSH, polyglycitol syrup, mannitol) will not caramelize. They will stay crystal clear until they begin to smoke.
post #36 of 44

vinegar

I rewatched a video of Jacques Torres this week. He used vinegar to pull with. I used about 4 T with 4 lb sugar, 1 lb, isomalt, then 1\4 c corn syrup.
It pulled really well. He didn't give measurements so I guessed. Does anyone have this recipe?
post #37 of 44

silicone

At the Tulsa Sugar Art Show last month, Andrew Shotts did some sugar demoing. He said that silicone causes poured sugar to have air bubbles due to the alcohol evaporating. I have found this to be true. I use a lot of Demarle molds for sugar and chocolate because they have some interesting shapes. Great for bases. With sugar, you can see small air bubbles-cool effect if that is what you want. If you cool the sugar and then remelt in the microwave, not getting it as hot as before, there aren't as many bubbles.

Also, re the tataric acid crystaling. I did boil water and then measured it. Added a little bit extra water as well.
post #38 of 44
Thread Starter 
OK, now that I am totally confused. Will or will not? That is the question. And what is modified malt sugar anyway. Is it dervived from maltose? And if Decomalt is not a sugar alcohol then what is it? I had never heard of it until this thread was started.
post #39 of 44
Thread Starter 
I don't know. But if anyone finds that Jacques Torres recipe please feel free to post it. I would love to add it to my arsenal.
post #40 of 44

Jacques Torres sugar recipe

http://www.foodnetwork.com/food/reci..._20442,00.html

Maybe this is what you are looking for.
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post #41 of 44
Thread Starter 
Thanks PastryMama! Thats it.
post #42 of 44
Karmoe,
How did we miss you at the show!?
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post #43 of 44

Tulsa SAS

Thanks for the recipe. I had checked the FoodTV website last week but didn't find this there since JT shows are not listed now.

I arrived in Tulsa early Saturday am. I live in Okla City, 100 miles away. Perhaps next year I can join you all there if you make it. I do not decorate cakes for outsiders, just self gratificaition of learning something new. That is why I go to ICES meetings. We have a great ICES rep in Okla who always gets people to our meeting for great demos. There are so many other areas you can use these things in besides just cakes.
post #44 of 44

isomalt

Isomalt shouldn't caramelize, it is done (ready to work with at 340f max). If it does "caramelize" it becomes toxic, the fumes that it emits can be dangerous. It is also harmful to ingest so be careful if you intend to serve this to people. Hopefully this provides a little more insight. Oh, by the way casting sugar is what the Brits call "moulding" sugar. Tomato/ Tomaato.
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